Chocolate Peanut Butter Ice Cream

Weak. I was just nothing but weak when I sat down in front of a bowl of this chocolate peanut butter ice cream. I should’ve stopped eating it long before I did, but I couldn’t. Packed with chocolately flavor and peanut butter creaminess, this is seriously yummy ice cream. This is not diet ice cream, either. That’s probably why it’s sooooo good.

Chocolate Peanut Butter Ice Cream

I love nuts in ice cream, but I did not use crunchy peanut butter when I made this. If you’re tempted to add nuts, do it after you’ve made the ice cream. Just fold it in. Roasted peanuts or chopped pecans are best.

Also try my butter pecan ice cream.

Chocolate Peanut Butter Ice Cream

Prep Time 5 minutes
Cook Time 1 hour 45 minutes
Total Time 1 hour 50 minutes
Servings 3 cups
Author Mike

Ingredients

  • 2 cups half and half
  • 1/4 cup unsweetened cocoa powder
  • 1/2 cup white sugar
  • A pinch of kosher salt
  • 1/2 cup smooth peanut butter do NOT use crunchy

Instructions

  • Whisk together the half and half, cocoa powder, sugar and salt in a large sauce pan
  • Heat over medium-high until boiling and starting to foam.
  • Remove from heat. Whisk in the peanut butter until blended and smooth.
  • Chill in fridge for at least 1 hour then process in your ice cream maker.

Smoked Sausage with Sriracha Mustard Sauce

I just wrapped up a smoke session on my Weber Smokey Mountain, and since the fire was still burning hot, I decided to toss a few fresh sausages onto the smoker. While they were cooking I stirred up a very quick, but definitely spicy, mustard dipping sauce that is loaded with Sriracha goodness. Smoked sausage with Sriracha mustard sauce…. you know it was yummy.
Smoked Sausage with Sriracha Mustard SauceI used Italian sausage, bratwurst and andouille sausages when I made smoked sausage with Sriracha mustard sauce. Anita’s favorite were the Italian sausages. They had a nice spicy taste to them. My favorite? Andouille, of course. I could eat andouille all day.

The Sriracha mustard sauce definitely isn’t just for dipping sausages. It’s great on sandwiches, subs, hot dogs, and hamburgers. It is creamy smooth, with a real kick to it thanks to the Sriracha and smoked jalapenos (chipotles), which also add a bit of smoky flavor.

Also try making my delicious beef summer sausage.

Smoked Sausage with Sriracha Mustard Sauce

Course Appetizer
Cuisine American
Cook Time 2 hours
Total Time 2 hours
Author Mike

Ingredients

  • Your favorite fresh sausage links
  • Sriracha mustard sauce

For the Sriracha mustard sauce

  • 3/4 cup mayonnaise
  • 6 tablespoons prepared yellow mustard
  • 6 tablespoons Sriracha hot sauce
  • 2 teaspoons chipotle chilies in adobo sauce minced

Instructions

  • Fire up your smoker for cooking at 225-250 F.
  • Add your favorite wood (I used cherry).
  • Add the meats once the smoker is ready and cook until the internal temperatures reach 155 F. Start testing a single sausage after 1 hour (no need in poking them all and letting all of the juicy goodness drain out). Cooking time should be 1-2 hours total.
  • Remove from smoker and cover in foil until ready to use.
  • Serve with Sriracha mustard sauce, for dipping.

For the Sriracha mustard sauce

  • Whisk together all ingredients.

Butter Pecan Ice Cream

When I picked up a big ole back of fresh-roasted pecans at the Jack and Jill Nut Shop in downtown Nashville, Indiana, I knew exactly where they’d end up: in my butter pecan ice cream. Well, minus the many nuts I ate between the store and home, that is. Roasted pecans and creamy, delicious homemade ice cream is a dangerous combination so make a much bigger batch than you think you’ll need.

Butter Pecan Ice CreamI’ve made other ice cream recipes that I’ve found on the internet. Ones that don’t use cream, or steer towards lighter ingredients. And I’ve made them and they were ok. Just ok. This right here is the real deal. You want light you shouldn’t read on. This is the kind of ice cream you enjoy and love. If you need to, go for a walk after eating a bowl. But trust me, while you’re on that walk you’ll be thinking about this butter pecan ice cream.

Also try my chocolate peanut butter ice cream.

Butter Pecan Ice Cream

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 16 servings
Author Mike

Ingredients

  • 1/3 cup chopped pecans
  • 1 tablespoon unsalted butter
  • 2 eggs beaten
  • 1 cup brown sugar
  • 1 1/2 cups half-and-half
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract

Instructions

  • Note: The day before making the ice cream place the maker bowl in your freezer to get it completely frozen.
  • Place the pecans and butter in a small skillet over medium heat. Stirring constantly, cook until the nuts are just browned. Remove from heat.
  • Place the eggs into a large bowl and whisk.
  • In a small saucepan combine the brown sugar and half-and-half. Stir and bring to a boil over medium-high heat. Remove from heat.
  • Gradually pour mixture into the eggs while whisking constantly.
  • Pour mixture back into the saucepan over medium heat. Stirring often, cook until the mixture thickens, coating the back of a spoon.
  • Remove from heat and stir in the heavy cream, vanilla and toasted pecans.
  • Let cool slightly then pour into your ice cream maker and process according to the maker's instructions.